- Introduce yourself..
From Nantucket, Massachusetts USA
I've worked and travelled around the world. I've been a pre-school teacher, a cookware saleswoman, a fine paper purveyor and plant waterer. I've always loved eating, and think that the root of good food is good agriculture.
- What did you study at Unisg, when and why did you decide to enrol here?
I was in FC18, the Food Culture and Communication Master: Representation, Meaning and Media from November 2014 to November 2015. My father was active in Slow Food in the USA and I had the school on my radar since 2006.
I had visited and thought about enrolling in the triennale, but decided to finish my BA in the states. However, the school left a lasting impression and I had always hoped that one day I could attend the Master program...it took a while, but I finally got there!
- What did you enjoy the best here at Unisg?
I absolutely loved the people I met and the experiences I had. I was exposed to new perspectives on food that I had never considered before, and I learned to communicate and talk about food with confidence. But the best part was being surrounded by people who were as passionate about food as I was.
- What did you do straight after? what are you doing now?
After graduating I stayed on doing freelance work in Bologna. I had various communication-based jobs for a number of small food/plant-related companies. I did a lot of content writing and translation. In February I made the move to Sicily and am working for the Anna Tasca Lanza Cooking School as the Program Director. We're getting ready for our ten-week Cook the Farm program this winter which reminds me a lot of UNISG, except very condensed. Twelve participants from all over the world join us to explore all aspects of the Sicilian food landscape - lots of cooking, growing, eating and thinking.
- How did your food vision change during Unisg?
I don't know if my vision changed a lot, but my knowledge definitely expanded. I think UNISG really just helped me to better understand what "good, clean and fair" means and how to work for this within our food system.
- How would define your current job? What is the best part and what are the difficulties?
The best part is being surrounded by people who love food. Sicily has an incredible history and an intense landscape which makes its food culture extremely interesting and diverse. It's an agricultural territory, and I love being in the heart of it. At our school, we host guests from all over the world. One of the hardest things is translating this unique food world to others and getting them to experience and understand the complexity of food.
- What is your main source of inspiration?
Nature. I love seeing how resilient the natural world is.
- Do you have any suggestion for current students?
Do everything you can! The time goes by too fast.
- Define the UNISG experience in one word.